It’s not clear what category Thiq fits into. There are private booths and dining tables with linen napkins, but also a snack-focused bar menu, dim lighting and pumping disco. But there are no bar stools, and no one is dancing.
If you want to have a bar experience there are cocktails, such as a Slow with Woodford reserve, Laphroaig and ginger wine, or an Against-the-Wall with smoked run, Chambord and pineapple. Bar snacks are either fancy – like the ocean charcuterie board (cured salmon, octopus and a salted roe cream) or the Hokkaido scallops with celeriac puree – or junky, such as the thick-battered, za’atar-spiced fried chicken or the pastrami burger.
For dinner try chef Berron Kim’s (ex-Devon(link) and Lucky Suzy(link)) house-made gnocchi with burnt butter, cheddar, mushrooms and sage dust. Or a whole roast eggplant with walnut Romesco. This is best done outside because that’s where you’ll be able to compete with Thiq’s soundtrack.
Even beyond the bar-restaurant confusion there’s a lot of different flavours and ideas going on. Even more so when you see Thiq runs a brunch service serving salmon pastrami and slow-cooked eggs; a Persian big breakfast; fried eggs over polenta; and Bloody Marys.
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